The oyster sauce is savory yet light, and there's crunch, too, so this dish has complete texture and flavor. Hello! Welcome back to my channel, Devina Hermawan. Today, we'll be making Gai Lan Two Ways. It's a best-seller in modern Chinese restaurants. It'll have two textures. One is Gai Lan with oyster sauce, the other is Salt & Pepper Gai Lan. It's so delicious. I've shared a similar recipe using water spinach, but this time we'll use gai lan. I ordered the gai lan from Greenville Farm. It's really fresh as it's delivered right after it's harvested. For the Oyster Sauce Gai Lan, we need chicken stock or stock powder mixed with water... ...garlic, green onions, cooking wine (optional), sugar, oyster sauce, sesame oil, and soy sauce. You can replace the soy sauce with seasoning soy sauce like Maggi Soy Sauce or other aromatic soy sauce. Each Chinese restaurant has its own go-to stock recipe. They'd make something called supreme broth. It's made of chicken or chicken and beef or chicken and pork, depending on their recipe. The dishes in Chinese restaurants can be especially savory thanks to their stock. But to be practical, it's okay to just use stock powder and mix it with water. For the Salt & Pepper Gai Lan, we need minced garlic, bird's eye chili, and seasonings. I'm using powdered sugar so the texture stays smooth. Also, we need salt and flavor enhancer. To thicken the sauce, we need cornstarch or tapioca flour. First, we'll prep the veggies. Greens from Greenville Farms are free from pesticide, so it's enough to rinse them under running water. After rinsing for a couple of times, it's ready to use. Separate the leafy parts. We'll fry some of the leaves, then use the stems and the rest of the leaves for the Oyster Sauce version. When preparing Gai Lan, peel the large stems. But, since this one's quite fresh, it's okay not to peel it. Slice the leaves. First, we'll make the Salt & Pepper version. It's not a problem if they cool down a bit, unlike the Oyster Sauce version that's best served hot. Frying the leafy part tends to make the oil splatter. I usually use a pan with a lid for protection. First, heat some oil and make sure the leaves are dry. You can drain them, use a salad spinner, or pat them dry. Add the leaves into the hot oil. Once you put them in, place the lid on and shake the pan. It's really noisy as the leaves still contain lots of water. No need to stir. Just wait until the oil calms down a bit. You can see through the lid. If you can't, just listen to the sound. If it's stopped splattering, lift the lid and continue frying if it's not there yet. Now, we'll fry the garlic. There's too much oil, so I'm setting some of it aside. Set the heat on low, then add the garlic in. It's on low since garlic may get bitter when it's burnt. Once the oil has calmed and yellowed, slice and add the bird's eye chili into the pan. Then, drain the garlic and chili. We'll season the leaves now. Just add them into a bowl. We won't cook them again. Sprinkle with powdered sugar, salt, and stock powder or flavor enhancer (optional). Then, mix well. The Salt & Pepper version is done. Now, let's move to the Oyster Sauce version. Prepare some water and boil the Gai Lan. Add some salt in, then boil for 1 - 2 minutes, depending on the desired doneness. Older Gai Lan will take longer to cook. As you can see, the color is really vibrant and appealing. This Gai Lan is one of Greenville Farm's products. It's a hydroponic garden located in the city. Therefore, the greens can be delivered faster so we can receive them in a fresh state. Both the garden and the greens are hygienic and free from pesticides. They have passed laboratory testing and are free from dangerous chemicals. Other than Gai Lan, there are other fresh vegetables, too. They're affordable, so just check it out. Delivery is available within Jabodetabek and TangSel area with instant or same-day courier. Now, let's make the sauce. Heat the pan. We'll slice the green onions and pound the garlic. Add oil to the pan. Then, fry the green onions. Once it's fragrant, add the garlic in. Deglaze with cooking wine (optional). Then, add the other ingredients: stock, oyster sauce, sugar, soy sauce, and a bit of sesame oil. When making Chinese food, use just a little bit of sesame oil to get a good aroma that's not overpowering. Too much sesame oil may ruin the whole dish. If you don't have any, just skip it. Now, cook until the sauce is reduced and the flavor intensifies. Give it a taste. If it's too salty, add some water. If it's not salty enough, reduce it a bit more. I've provided the complete recipe in the description box. Once you get the desired flavor, add the cornstarch or tapioca in. It's great to be enjoyed with rice. The oyster sauce is savory yet light. The fried leaves are unique, crunchy, savory with the garlic. It's a dish with complete texture and flavor. It's important to sprinkle powdered sugar on. I like it since it brings out more savory flavors. Also, the oyster sauce shouldn't be too rich since it'll overpower the dish and that's not very good. This way, it's balanced. It's also easy. Find the complete recipe in the description box. Thank you for watching. If you want greens this fresh, check out @greenvillefarm.id on Instagram. They're having a free delivery promo. You can buy it through WhatsApp or Tokopedia. It's so practical. Valid for for Jabodetabek and TangSel area. If you recook this dish, tag @devinahermawan and @devispantry. Like, share, subscribe, comment, etc. Stay tuned and see you in the next video!